Pregnancy Friendly Dairy Free Creamy Cucumber Salad
Total time35 min
Prep time15 min
Cook time0 min
4.5(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
- ¾ cup dairy free yogurt (plain, unsweetened)
- 1 tbsp white wine vinegar
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 1 tsp granulated sugar
- ½ tsp garlic powder
- ¼ tsp black pepper
- 3 tbsp fresh dill, roughly chopped
- 3 green onions (green tops only), thinly sliced
Instructions
- 1
Place the cucumber slices in a colander set over the sink or a bowl. Toss with the kosher salt and let stand for 15–20 minutes, until the cucumbers have released noticeable liquid and feel slightly limp.
- 2
Pat the cucumbers dry with paper towels or a clean kitchen towel, pressing firmly to remove as much moisture as possible.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!